Roast Turkey with Fresh Thyme Rub and Maple Glaze

Roast Turkey with Fresh Thyme Rub and Maple Glaze



Maple syrup adds sweetness to roast turkey garnished with thyme sprigs – perfect Thanksgiving dinner!



Prep Time: 20 min


Start to Finish: 4 hr 35 min


Makes: 24 servings



1 whole turkey (12 lb), thawed if frozen


3 tablespoons chopped fresh thyme leaves


1 teaspoon salt


1/2 teaspoon ground allspice


1/2 teaspoon pepper


1 tablespoon olive or canola oil


1 tablespoon butter or margarine


2 tablespoons real maple syrup or maple-flavored syrup


Fresh thyme sprigs, apricot slices and Rainier cherries, if desired


1. Heat oven to 325°F. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. On rack in shallow roasting pan, place turkey, breast side up.


2. In small bowl, mix thyme, salt, allspice, pepper and oil. Rub thyme mixture over turkey. Tuck legs under band of skin at tail (if present), or tie together with heavy string. Insert ovenproof meat thermometer into turkey so tip is in thickest part of inside thigh and does not touch bone.


3. Roast uncovered 1 hour. When turkey begins to turn golden brown, place tent of heavy-duty foil over turkey. Roast 2 hours 30 minutes longer.


4. In small microwavable bowl, microwave butter on High 45 seconds or until melted. Stir in maple syrup.


5. Cut band of skin or remove tie holding legs to allow inside of thighs to cook through. Brush turkey with butter-syrup mixture; roast uncovered 20 to 30 minutes longer, brushing with butter-syrup mixture again after 10 minutes.


6. Turkey is done when thermometer reads 180°F and legs move easily when lifted or twisted. Place turkey on warm platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving. Garnish with thyme sprigs, apricot slices and cherries. Remove skin before eating.



Serving: Calories 200 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 120mg; Sodium 180mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 1g); Protein 42g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 15% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 6 Very Lean Meat Carbohydrate Choices: 0


*Percent Daily Values are based on a 2,000 calorie diet.



George Rapitis, MS. Nutritionist


Hope you can listen in for my Recipemakever Radio segment on http://www.bodymindspiritradio.com/group/intouchinterviewswithannette


November 2, 2011, 7pm. Cell: 734 578-6093 Email: [email protected] His Site: www.planetyorgos.com. Get the book: www.eatrightbygeorge.com


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About the writer: Penny Golden

Publisher of the Body Mind Spirit Guide

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